Description
Delicious and nutritious pumpkin muffins made with Greek yogurt for added protein and moisture, perfect for autumn mornings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by greasing it or lining with muffin liners.
- Mix the pumpkin puree, Greek yogurt, and honey or maple syrup in a large bowl until smooth.
- Incorporate the eggs, whisking gently until combined.
- Combine the flour, baking powder, baking soda, spices, and salt in a separate bowl.
- Bring the dry ingredients into the wet mixture, stirring gently until just combined.
- Scoop the batter into the muffin cups, filling them about three-quarters full.
- Bake for 18-20 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a sweeter muffin, add extra honey or toss in some chocolate chips. Can be made vegan by substituting eggs and yogurt with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, healthy muffins, Greek yogurt, fall baking, autumn recipes